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Lentils with pumpkin, caramelised onion, and zhoug
This recipe emerged out of the winter of outdoor socialising when I was endlessly looking for warming and comforting food (that didn’t involve chips or chocolate) to eat while I waited for my toes to regain some feeling. I no longer have to risk hypothermia to see my friends, but this has remained a great favourite ever since. Like many things with pumpkins, a spoonful of zhoug and a dollop of yogurt are particularly good. If you add extra stock, it makes a very good soup.
- 200g small lentils
- A pinch of whole coriander, cardamom seeds, and black peppercorns
- 500g pumpkin, peeled and cut into 1cm cubes
- 1 large red onion, sliced thinly with the grain
- Stock
- 4 teaspoons olive oil
- Zhoug – optional
- Skyr* – optional
- Salt and pepper
*Unless I am having a totally LCD day, I use Greek Yogurt instead
Zhoug
- A large handful of parsley and /or coriander
- 2 hot green chillies
- A pinch of ground cumin
- A smaller pinch of ground cloves and cardamom
- A pinch of salt
- One crushed clove of garlic
- 2 tablespoons / 30g olive oil
- 2 tablespoons water
Blitz them all together in a food processor
The Onions:
- Heat 1 teaspoon of the olive oil in a sauté pan on a medium heat.
- Put the onions in a largish bowl and add two teaspoons of oil with a good pinch of salt.
- Mix really well with your hands to make sure that the onion is completely coated with oil.
- Add them to the pan, wait till they start to sizzle, and then turn down the heat. When the onions start to soften and release their juices – about 10 minutes – turn the heat up slightly for another 10 minutes or so. Stir them from time to time.
The Lentils:
- Put the lentils in a saucepan, add the whole spices, and cover with plenty of water.
- Bring them to the boil, and then turn down the heat and simmer for 20 – 30 minutes until soft but still firm.
- Drain and add a pinch or two of salt. You can do this in advance and keep them in the fridge.
The Pumpkin
- Put the diced pumpkin in a bowl; add a good few grindings of salt and pepper and the remaining teaspoon of olive oil.
- Mix really well to coat the cubes, and add to the onion when it starts to colour.
- Cook for about five minutes, allowing the onion to continue caramelising, and then add just enough stock to cover.
- Simmer till the pumpkin is cooked, and then add the lentils.
- Heat through for a couple of minutes, adjusting the seasoning if necessary.
- Serve with a teaspoon of zhoug and a dollop of skyr.
Diva notes.
Preparing the pumpkin:
It takes serious muscle to peel and chop a pumpkin. Think of it as free gym, and use a substantial peeler and a very sharp knife. If you live with someone larger and stronger than you, give the job to them.
If you eat a lot of pumpkin and you don’t already live with a hunk, you might consider investing in one. There are worse reasons for picking a life partner.
Zhoug
Do not attempt to make this by hand – the spices need to be extremely well melded together with the parsley and coriander or they sit gratingly on the surface.
You can make it in advance – it keeps very well in the fridge.
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